These Greek rooster kabobs are juicy, flavorful, and grilled to perfection.
Tender chunks of marinated rooster and colourful zucchini, peppers, and onion are threaded onto skewers and grilled in your new go-to summer time dinner.
- Taste: These skewers are herby and recent, marinated in a brilliant lemon, savory garlic, and traditional Greek oregano combination.
- Prep Word: These are nice to make forward, assemble the kabobs a day forward, and grill when prepared.
- Really helpful Instruments: Hold picket or metal skewers available for a last-minute primary dish or fruit kabobs.
- Serving Recommendations: Add a aspect of tzatziki sauce and a cucumber tomato salad for an amazing summer time meal.
Ingredient Suggestions for Rooster Kabobs
- Rooster: This recipe requires boneless, skinless rooster breasts. Boneless, skinless rooster thighs, cubes of pork, or giant shrimp will also be used.
- Greens: Go for quite a lot of colourful peppers. Make certain the veggies are all reduce to the identical dimension and thickness in order that they prepare dinner evenly. Entire button mushrooms and thick slices of eggplant are additionally nice choices.
- Marinade: Recent lemon juice not solely tenderizes the rooster but in addition provides a bit zing.
- Variations: Bump up the flavour and mix a do-it-yourself Greek seasoning mix so as to add to the marinade. A spoonful of tangy Dijon mustard or a bit honey will even improve the flavour.
Leftovers?
Retailer the rooster and veggies individually in lined containers within the fridge for as much as 4 days. Reheat each within the microwave or on the stovetop and scoop right into a pita pocket or serve over do-it-yourself zoodles for an energizing low-carb meal.
As soon as the Greek rooster kabobs are faraway from the skewers, they are often frozen in zippered luggage for as much as 4 months.
Extra Easy Summer season Skewers
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Greek Rooster Kabobs
These Greek rooster kabobs are impressed by the flavors of rooster souvlaki.
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For the marinade, in a medium bowl, mix ⅓ cup olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the rooster, toss properly to coat, and refrigerate for at the least half-hour or as much as 4 hours.
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Place the greens in a big bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
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Take away rooster from the marinade, permitting extra to drip off. Discard the marinade and thread the rooster and greens onto skewers.
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Preheat the grill to medium-high warmth. Add the skewers and prepare dinner, turning regularly, for 10 to fifteen minutes or till the rooster is cooked by way of and reaches an inner temperature of 165°F.
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Serve the skewers with lemon wedges and tzatziki if desired.
Serving Recommendations: Serve with rice, Greek potatoes or tuck right into a pita and high with tzatziki.
Diet data is for ¼ of the recipe and accounts for ⅓ of the marinade (as the remaining is discarded).
Hold leftovers in an hermetic container within the fridge for as much as 4 days.
Energy: 286 | Carbohydrates: 7g | Protein: 38g | Fats: 12g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Trans Fats: 0.02g | Ldl cholesterol: 109mg | Sodium: 277mg | Potassium: 904mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1195IU | Vitamin C: 76mg | Calcium: 30mg | Iron: 1mg
Diet data offered is an estimate and can differ based mostly on cooking strategies and types of components used.
Course Rooster, Entree
Delicacies American, Greek© SpendWithPennies.com. Content material and pictures are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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